8 oz. sliced bacon
1/3 c. red wine vinegar
2 tbsp. sugar
1 tsp. dry mustard
1 lb. fresh spinach, stemmed, washed, dried & torn into bite-size pieces
2 1/2 c. sliced fresh mushrooms
1 sm. red onion, thinly sliced
2 hard cooked eggs, coarsely chopped

Fry bacon in 12 inch skillet over medium heat, turning occasionally until crisp. Remove bacon to paper towels to drain, then crumble and reserve. Pour off and discard all but 2 tablespoons bacon fat. Stir vinegar, sugar, mustard and 1/4 cup water into bacon fat in skillet and bring to boil. Simmer 5 minutes, stirring occasionally.

Combine spinach, mushrooms and onion in large bowl. Sprinkle crumbled bacon and eggs on top. Serve salad tossed with dressing. 4-6 servings.